Ingredients with Measurements:
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 cups vegetable broth
- 4 cups chopped kale leaves
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, red and green bell peppers, and jalapeño pepper. Cook for 5-7 minutes or until vegetables are softened.
3. Add cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir to combine.
4. Add white beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Add chopped kale leaves and stir to combine. Cook for an additional 5-7 minutes or until kale is wilted and tender.
7. Serve hot with desired toppings.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 200
Fat: 4g
Carbohydrates: 34g
Protein: 10g
Fiber: 9g
Sodium: 740mg
Substitutions for ingredients:
- You can use any type of white beans, such as cannellini or navy beans.
- If you don't have kale, you can use spinach or Swiss chard instead.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add ground turkey or beef for a meatier chili.
- Top with shredded cheese, sour cream, or avocado for added flavor.
- Add corn or diced sweet potatoes for a sweeter chili.
Tips and tricks:
- To save time, use canned beans instead of cooking dried beans.
- Make a double batch and freeze the leftovers for a quick and easy meal later.
- Adjust the spice level to your liking by adding more or less chili powder and jalapeño pepper.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat chili in a pot over medium heat until heated through.
Presentation ideas:
Serve chili in individual bowls and top with desired toppings, such as shredded cheese, sour cream, or avocado.
Garnishes:
- Shredded cheese
- Sour cream
- Avocado
- Cilantro
Pairings:
- Cornbread
- Tortilla chips
- Salad
Suggested side dishes:
- Cornbread
- Salad
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth or water to thin it out.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chili to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili is a popular dish in the United States, with many different variations and regional styles. It is believed to have originated in the American Southwest in the late 1800s.
Flavor profiles:
This white bean and kale chili has a smoky and slightly spicy flavor, with a hint of sweetness from the bell peppers and tomatoes.
Serving suggestions:
Serve this chili as a main dish for lunch or dinner, or as a hearty side dish for a potluck or party.
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